Devil Chocolate Cake, Fried Mee Siam & Apam

 

4月家里就有两个人庆生。

如果连农历也要庆祝的话，我真的是吃蛋糕吃到怕。

今年老公的生日，我真的是好懒惰选食谱做蛋糕。

那天和妹妹闲聊时，也是这么告诉她的；

不过最后还是做了12个小蛋糕，就这样将就一下吧。

橱柜里也剩下一点糖霜，只足够做6个装饰；

也罢！就6个。其余的没有巧克力奶油霜一样好吃。

妹妹介绍了我他的mee siam，说这个食谱好吃。

其实说到mee siam 我还是喜欢有酱汁的那种（娘惹式）

但是也不排斥干炒的；于是就学着做了。

再来做一个我喜欢的apam。

就这样，在厨房里又摸了大半天。

一次过放上来，希望你们也会喜欢。

Fried Mee Siam (Vermicelli) :

Recipe Adapted From : Helena's Kitchen & To Food With Love

 

Ingredients:

• 300g prawns, washed and feelers trimmed
• Vegetable oil
• 2 cups chicken stock
• 1/2 tbsp chicken stock powder
• 2 tbsp fish sauce
• 3-4 tbsp sugar
• 1-2 tbsp dried tamarind pulp, mixed with 1/4 cup hot water  until softened, then strain the pulp
• 1/4 tsp pepper
• 400g Wai Wai brand vermicelli noodles, soaked in water for 5 minutes until softened
• 200g bean sprouts

Blend finely:

• 5 cloves garlic1
• 3 large onions
• 20 dried chillies, deseeded and soaked in warm water
• 1/2 cup dried prawns
• 2 tbsp Yeo's salted soy beans

Garnish:

• 6  hard boiled eggs
• 2-3 limes or lemon wedges
• Crispy fried shallots
• Coriander leaves

Method:

 

1. Pat dry the shrimp with a paper towel. Sprinkle with a little salt. Heat up 2tbsp vegetable oil in a wok and fry the shrimp for until cook. Remove and dish out. 
2. Leave the oil in the wok.
3. Heat up the same oil in the wok. Fry the blended ingredients for 4-5 minutes. Add stock, chicken stock powder, fish sauce, sugar, pepper and tamarind liquid. Bring to a boil and simmer for 5 minutes.
4. Add the vermicelli and mix until well combined. Toss for 2-3 minutes until the liquid has been absorbed and noodles are almost dry. Add bean sprouts and well. 
5. Transfer to a serving plate and top with garnish. Squeeze over some lime/lemon juice before serving.

 

Devil’s Food Chocolate Cupcakes:

Recipe Adapted from: Bisous À Toi &  Cake Book by Tish Boyle

Ingredients:  (Makes 12 cupcakes) 

• 110g plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 85g unsalted butter, at room temperature
• 150g sugar (I used 110g)
• 30g cocoa powder 
• 1 large egg, at room temperature
• 1/2 tsp vanilla (I dint add)
• 160ml warm water  ( I used warm milk)

Method:

1. Preheat the oven to 180°. Line cupcake tin with paper cups and set aside.
2. Beat the butter at medium speed until very creamy. Add sugar and mix until  well blended.
3. Add the cocoa powder and beat at med speed, about 1 minute. The batter should looks dark and smooth like melted chocolate. 
4. Beat the egg in follow by vanilla extract.
5. Sift together the flour, baking powder, baking soda & salt. Blend 1/3 of the flour mixture into the butter mixture and mix until it is almost combined. 
6. Add 1/2 the milk and mix well. Repeat with another 1/3 of the flour mixture, followed by the rest of the milk and a final addition of flour. 
7. Pour an equal amount of batter into each of the cupcake liner.
8. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean. Let them cool completely and pipe chocolate ganache.

 

Nyonya Apam Balik:

Ingredients:

(A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves

(B) 300g plain flour, 1 tsp baking powder, pinch of salt (sift)

(C) 1 egg

(D) 250ml thick coconut milk, 150ml water

Method:

1. Combine (A) in a saucepan. Bring to boil. Remove the syrup from heat and strain. Set aside until lukewarm.
2.  Sift plain flour, salt and baking powder into a mixing bowl.
3. Gradually pour the syrup into flour mixture and blend with a hand whisk.
4. Add egg and continue mixing. Stir in (D) .Blend to a smooth consistency.
5. Rest the batter for 30 minutes.
6. Heat an apam balik mould until hot. Reduce the heat and grease slightly with oil.
7.  Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apam balik turns golden brown. Remove from mould and fold the apam balik into half.